Salads · 20 min
Curried Chickpea Salad Flatbread Wrap with Lettuce, Tomato & Dill
- 20 min
- 2–6 servings
- 703 kcal / serving
A vegetarian wrap with a lightly spiced chickpea filling, crisp lettuce, and juicy tomato tucked into warm flatbreads. It comes together quickly for a dependable weeknight lunch or dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ headbutter (Boston) lettuce
- 1 stickcelery
- 2flatbreads or naan
- ½ small bunchfresh dill
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½ small bunchgreen onions (scallions)
- ½lemon
- 1tomato
- tomatoes
From the pantry: black pepper, curry powder, garlic powder, salt, turmeric, ground, vegan mayonnaise
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring spoons · mixing bowls · parchment paper · potato masher · stirring spoon · toaster (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ headbutter (Boston) lettuce
- 1 stickcelery
- ½ small bunchfresh dill
- ½ small bunchgreen onions (scallions)
- ½lemon
- 1tomato
- tomatoes
Bakery & bread
- 2flatbreads or naan
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | ½ head | 1 head | 1 head |
| celery | 1 stick | 2 sticks | 3 sticks |
| flatbreads or naan | 2 | 4 | 6 |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the fresh produce.
- Juice the lemon into a medium bowl.
- Drain and rinse the chickpeas; mash half of them with the lemon juice, vegan mayonnaise, and the curry, turmeric, garlic powder, and a pinch of salt and pepper until smooth.
- Add the remaining chickpeas to the bowl and stir to combine.
- Small-dice the celery and fold it into the chickpea mixture.
- Trim the green onions and cut them into 1/4-inch pieces; add to the bowl.
- Shave the dill leaves off the stems, mince, and stir them into the mixture.
- Warm the flatbreads in a skillet, oven, or toaster if desired.
- Slice the tomato into rounds and arrange lettuce and tomato on each flatbread; season with salt and pepper.
- Top with the curried chickpea salad and spread evenly.
- If you like a neater wrap, place each flatbread on a parchment square and roll tightly; otherwise, eat as is.
Two tips
- Make ahead: refrigerate the chickpea salad up to 1 day; assemble wraps just before serving for best texture.
- Serving idea: swap in naan or another flatbread you have on hand for variety.
Nutrition per serving
- Calories
- 703 kcal
- Protein
- 22 g
- Carbs
- 90 g
- Fat
- 30 g
- Fiber
- 13 g
- Sodium
- 807 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.